While still on vacation we had guests coming over for a little nibble (that turned into a nibble-dinner). I had some chicken that I bought the day before and that I had to use but I didn’t know in which direction. It turned to be far east (as almost usual)…
Ingredients:
- chicken breast
- aubergine
- green curry paste
- coconut milk
- spring onion
- soy sauce
- coriander
- salt & pepper
Method:
- cut the chicken breast into small cubes and put it in a pan with a little bit of oil;
- add the aubergine, also cut into small cubes about the same size;
- let it cook for a while (the aubergine needs to become tender);
- add the spring onions cut into fine rings and the coconut milk;
- season with soy sauce, salt & pepper and before serving, add the coriander leaving one leaf for decoration.
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